Peach Fruitcake. A decades old family recipe.

Peach Fruitcake. A decades old family recipe for a dense, flavourful and very moist fruitcake for the Holiday season, with instructions for soaking in brandy too.

Peach Fruitcake square cropped close up photo for featured image



5 cups of dried and candied fruit (raisins, glacé cherries, mixed citrus peel etc. (SEE NOTE )
1 can of peaches (drained, enough to make 1 1/2 cups mashed peaches)
3 cups flour
2 tsp baking powder
1 cup dried (dessicated) unsweetened coconut (optional)

1/2 tsp salt
1 cup butter
1 cup white sugar
3 eggs
2 tsp pure vanilla extract.


Preheat oven to 300 degrees F.
Grease a 9 inch springform pan and line with parchment paper (or 2 loaf pans).

Pulse the peaches in a food processor (or mash with a fork) to make a slightly chunky sort of mashed peaches. You don’t want this silky smooth. Small pieces of peach should still be visible in the batter. Set aside for later.

Mix together the flour, baking powder, salt (and coconut if you are using it). Set aside.
Cream the butter and sugar well.
Add the eggs one at a time beating well after each addition.

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